This holiday season, if you’re looking to break out the most aromatic, mouthwatering homemade stuffing, here is a knock-your-boots-off awesome recipe.
Truth is, I was never a stuffing fan until I tried this sausage and apple stuffing. As a kid, our huge extended family usually paired our festive turkey dinners with asian sticky rice, which we still adore. As a kid, Hubby feasted on doctored up boxed stuffing. Which isn’t all bad, but it’s just not my cup of tea.
So I went to town, exploring homemade stuffing recipes. With the first bite of this fabulous sausage and apple stuffing, the journey was over. This is totally my cup of tea…
Apparently, it’s everyone else’s too. This stuffing got rave reviews, and even the kiddos scarfed this one down. It’s the only stuffing I’ve ever wanted to pile high on my holiday dinner plate.
There’s only so much room on one’s dinner plate during a holiday dinner, and who wants to take up limited plate (and tummy) space unless it’s fully worth it?
This sausage and apple stuffing is filled with the aroma of wonderful herbs. The apples and cranberries give it a toothsome texture. The sausage lends great flavor to the dish. Plus, half of the stuffing is made with whole wheat bread – so it’s even sort of healthy
The top and sides of the sausage and apple stuffing emerge beautifully browned and slightly crispy. The center of the stuffing is deliciously moist and tender, without being soggy. But if you prefer your stuffing a bit more on the mashy side, simply add more broth.
- 1 lb ground sausage (any flavor you like)
- 1 onion, chopped
- 5 tsp fresh sage leaves, chopped
- 3 tsp fresh rosemary
- 1 sprig fresh thyme
- 3 cups wheat bread, cubed
- 2¼ cups white bread, cubed
- 1 granny smith or fuji apple, peeled and chopped
- 1 cup dried cranberries
- ⅓ cup parsley, minced
- 2 cups chicken stock
- 4 TB melted butter
- Preheat oven to 350F. Lightly grease an 8×8 baking dish, or one of similar size. Set aside.
- In a skillet, brown the sausage and onions together over medium heat. Stir and break up lumps evenly, until fully cooked through. Add sage, rosemary, and thyme, and stir another 2 minutes. Set aside.
- Combine all bread cubes and place in single layer on a large baking sheet. Bake about 6 minutes, or until cubes are evenly toasted.
- In a large bowl, combine and toss together the toasted bread cubes, cooked sausage mixture, and all remaining ingredients except for chicken stock. Add 1 cup of chicken stock, and toss. Depending on desired moistness, add up to another ½ cup and toss again.
- Place stuffing mixture into prepared baking dish. Bake 30 minutes covered. Stir once or twice during the middle of baking, and add more broth if stuffing looks dry. Uncover, and bake another 15 minutes or until top is golden brown.
- *Note: Stuffing can be assembled the night before, up to the point of adding broth. Add the broth only when ready to bake.
Source: Chew Out Loud, inspired by allrecipes